NUTRITION

SERVINGS

INGREDIENTS

6 oz beef sirloin roast

0.5 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.5 tsp black pepper

1 cup Brussels sprouts

1 cup carrots

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Mince the garlic, rosemary, and thyme, then combine in a small bowl with half of the olive oil, salt, and pepper.

• 3

  Rub the herb mixture evenly over all sides of the beef sirloin roast.

• 4

  Trim the Brussels sprouts and slice the carrots into half-inch thick coins.

• 5

  Toss the vegetables with the remaining olive oil, salt, and pepper on a large parchment-lined sheet pan.

• 6

  Place the beef in the center of the pan and surround it with the prepared vegetables in a single layer.

• 7

  Roast for 20-25 minutes until the beef reaches an internal temperature of 135°F for medium-rare and the vegetables are tender and golden.

• 8

  Let the beef rest for 5 minutes before slicing thinly against the grain to serve with the roasted vegetables.